Who is ready for another tasty pumpkin treat? I hope there are a lot of raised hands right now because it’s time for some delicious stuffed pumpkin cupcakes! They are tender, full of pumpkin flavor and have just the right amount of sweetness to keep you coming back for more. So let’s head to the kitchen and get ready to whip up a batch of these tasty cakes! *This post contains affiliate links*
The Flavors Of Fall
I know I sound like a broken record when I talk about how much I love fall, but it really is a wonderful season. The warm smell of fall spices such as cinnamon just do something amazing for the soul. Feeling a little glum on a rainy fall day? Bake something with a warm spice such as cinnamon and it just might cheer you right up. Baking has been a hobby of mine for awhile and I honestly find it to be quite therapeutic. The smell of these cupcakes are no exception. Your whole house will smell amazing!
There are two flavors that, in my opinion, are a match made in heaven. Those would be pumpkin and cheesecake. Quite honestly, you could put cheesecake filling into just about anything and I would be sold. There are lots of ways to incorporate these complimentary flavors into your recipe such as pumpkin cheesecake or a pumpkin roll. I like to make cupcakes because I feel like they are the perfect serving size for the littles in my life.
Stuffed Pumpkin Cupcakes
These stuffed pumpkin cupcakes are so easy to make that you won’t believe it! And, they can be made two different ways! I had them mixed up and in the oven in no time. This is a huge plus because I am often rushed to get things cooking in between school assignments and every day mom responsibilities. I am sure that many of you can relate! You will really only need one bowl for mixing these which makes cleanup a little easier too.
To make stuffed pumpkin cupcakes, you will first need to mix up your cheesecake filling. I used the stand mixer for this because it does all the work for me. You will want to start with room temperature cream cheese to help ensure that you don’t get lumps. If you forgot to set it out to soften, many microwaves have a setting for “soften” that can help you out. Just be sure not to take it to the point of melting. Beat your softened cream cheese until it is nice and smooth and fluffy. Then add in the remaining ingredients for the filling. Put the filling into a bowl (ok, so I guess that makes it two bowls 😊) and set it aside.
Time For Pumpkin
At this point you will want to give your mixing bowl a quick wash so that you can reuse it. Now we can move on to the next step which is the pumpkin batter. For this recipe, you will use canned pumpkin. As I have mentioned before in other posts, using fresh pumpkin is of course an option, but for the sake of keeping things easy-peasy I prefer to use canned! But as always, you do you! To make the pumpkin batter, simply combine all the ingredients and mix until the batter is smooth. Now you are ready to start assembling your stuffed pumpkin cupcakes! Woohoo!
Stuffing The Cupcakes (option 1)
To make a stuffed cupcake, you will first want to prepare your cupcake tins by using either liners or cooking spray. Then, you will add some of the pumpkin batter to each tin, filling about half way. I like to use a cookie scoop because it helps to get the batter into the tins without making a mess and it also keeps the portions even.
Once you have filed each tin with some of the pumpkin batter, you will then use a small cookie scoop to evenly distribute the cheesecake batter amongst the tins. Try to keep the filing in the center so that it doesn’t ooze out of the cake while baking. After you have distributed the filling, take a spoon and carefully smooth out the filling (again keeping to the center).
Add the remaining pumpkin batter to cover the filling, which will bring your total cupcake batter to just below the top of the tin. Pop them in the oven and get ready to be taken to a happy place when the smell of baked pumpkin takes over your home! Once they have baked, allow them to cool for a few minutes in the pan, then remove them to finish cooling on a rack.
(Option 2)
If you want to try a naked cupcake, then this is the option for you. They will still be beautiful and delicious. For this option, follow all of the steps above, but instead of putting the filling in the middle of the batter, you will place the cheesecake batter on the top, leaving it exposed. The cupcakes are served just as is with no frosting. I think they have a certain rustic beauty about them.
To Frost Or Not To Frost
To be perfectly honest, these cupcakes are amazing just as is. In fact, my child couldn’t wait long enough for me to make the frosting and was perfectly content to devour a stuffed pumpkin cupcake with no frosting! But just in case you prefer to serve your cakes with a big dollop of icing, then this pumpkin maple buttercream is what you need!
To make the frosting, you will need room temperature butter, pumpkin spice maple syrup and powdered sugar. Just as with the cream cheese, you will need your butter to be soft so that it blends smoothly. You can always let your microwave help you out but as I said before, be careful not to let it melt.
Pumpkin Spice Syrup
This frosting is unique in that it uses a unique syrup. Pumpkin Spice Maple Syrup is like maple syrup, only better! It brings the wonderful flavor of pumpkin spice to give the frosting a fall touch. Can’t find it in your store? You can always substitute with regular maple syrup (the real stuff) and even add a pinch or two of pumpkin spice to get the same flavor. Just mix all your frosting ingredients together until you get the desired consistency, then pipe or frost each cupcake. Voila!
Hungry Yet?
Stuffed Pumpkin Cupcakes are a delicious treat that you can make (even with the kids) to get you into the fall spirit. They are simple, yet fancy enough to make it to your Thanksgiving table. Whichever option you choose, they are sure to be a family hit! Happy baking!
Looking for more great recipes for fall? Look no further!
Food Network’s Almost Famous Pumpkin Cheesecake
Stuffed Pumpkin Cupcakes (2 Ways)
Equipment
- stand mixer
Ingredients
Cheesecake Filling
- 4 oz cream cheese softened to room temp
- 5 tbsp sour cream
- 1 tsp sour cream
- ⅛ c granulated sugar
- ½ tsp vanilla extract
Pumpkin Cupcakes
- 1 c all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 ½ tsp pumpkin pie spice
- ½ c canola oil
- 2 large eggs
- 1 c canned pumpkin puree (not pie filling)
- 1 tsp vanilla extract
Pumpkin Maple Buttercream
- ½ c unsalted butter room temp
- 5 ½ tbsp pumpkin spice syrup
- 1 ½- 2 c powdered sugar
Instructions
- Preheat oven to 350°
- Grease or line the tins of cupcake pans
Filling
- Mix cheesecake filling ingredients in a medium sized bowl or bowl of stand mixer until smooth and remove to another bowl to set aside.
Cupcakes
- Wash mixing bowl and return to mixer.
- Add cupcake ingredients to bowl of mixer, and mix on medium speed until just combined and smooth.
Assemble Option 1
- Spoon batter into cupcake tins, filling to just below the top of the pan.
- Evenly distribute cheesecake filling among the cupcakes, being sure to smooth out the filling while keeping it in the center of the pumpkin batter.
- Bake for about 20-25 minutes or until a toothpick comes out clean and cupcakes spring back when lightly touched. (Mine took only 20!)
- Allow to cool before serving.
OPTION 2
- Add pumpkin batter to about halfway of each individual cupcake tin.
- Evenly distribute the cheesecake filling among the cupcakes
- Smooth out the filling slightly but take care to keep the filling in the center of the batter.
- Fill the tins with the remaining pumpkin batter and bake for 20-25 minutes or until toothpick comes out clean. Frost when cooled.
Pumpkin Spice Buttercream
- Add butter and syrup to a medium sized bowl or bowl of stand mixer.
- Beat until smooth and combined.
- Gradually beat in the powdered sugar until desired consistency is reached. This will be just enough frosting to pipe onto 12 cupcakes.
Nutrition facts for frosted cupcake:
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